Easter Sugar Cookies
These Easter sugar cookies are easy to make, fun to decorate, and the perfect sweet treat for your springtime celebration!
Servings: 24 Cookies
Equipment
- Pastry Bag Optional
Ingredients
- 1 1/2 Cups all-purpose flour
- 1 1/2 Teaspoons baking powder
- 1/4 Teaspoon salt
- 1/2 Cup unsalted butter at room temperature
- 1/2 Cup granulated sugar
- 3 Tablespoons milk
- 1 egg yolk
- 1 Teaspoon vanilla extract
For the Frosting:
- 1/2 Cup unsalted butter
- 2 Cups icing sugar
- 1 Teaspoon vanilla extract
- 2 Tablespoons milk
- sprinkles to decorate (optional)
Instructions
Make the Cookie Dough:
- In a small mixing bowl combine flour, baking powder, and salt.
- With an electric mixer, cream butter. Add sugar and beat until light and fluffy. Add egg yolk and vanilla. Mix until well combined.
- Add dry mixture and milk alternately, starting and ending with dry.
- You should have a dough that is soft but not sticky. Place in fridge for 30 to 60 minutes.
Bake the Cookies:
- Preheat oven to 350 degrees F. Place parchment paper on, or grease, a cookie sheet.
- Remove dough from fridge and rollout to 1/4 inch thick on a lightly floured surface. Use chosen cookie cutters to cut out shapes.
- Place shapes on baking pan and bake for 10 to 12 minutes, until lightly browned on edges.
- Allow cookies to cool completely before icing.
Decorate the Cookies:
- For icing, beat butter with an electric mixer. Add icing sugar and beat until smooth and creamy. Add vanilla. Add milk, a tablespoon at a time, until desired consistency is reached.
- Spread on cookies, or pipe icing on with a piping bag. Feel free to decorate with sprinkles too.
Notes
Don't skip the chill: If you don't refrigerate the dough, you'll find your Easter cookies spread during baking.
Frost when cooled: You can make the icing ahead if you want but don’t frost the Easter sugar cookies until they’re completely cool. If you try to, the frosting will melt and run and the cookies won’t be as pretty.
Use fun cookie cutters: I like to use Easter themed cookie cutters, like butterflies, bunnies and carrots!
Frost when cooled: You can make the icing ahead if you want but don’t frost the Easter sugar cookies until they’re completely cool. If you try to, the frosting will melt and run and the cookies won’t be as pretty.
Use fun cookie cutters: I like to use Easter themed cookie cutters, like butterflies, bunnies and carrots!
Nutrition
Calories: 157kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 54mg | Potassium: 16mg | Fiber: 1g | Sugar: 14g | Vitamin A: 252IU | Calcium: 23mg | Iron: 1mg
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